Growing conditions:
2011 proved to be worse than 2010 or 2009 with record spring frosts in the first week of April with 3 consecutive nights in the mid 20's. Whites and early reds had almost no crop and later reds had light crops. A long cool summer followed by rains in late September and October forced harvest late into November for most wineries.

Winemaking:
The grapes were hand harvested, then crushed into a stainless fermentor. 24 hours later, the must was inoculated with D-80 yeast then pumped over daily for 11 days prior to pressing. After completion of malo-lactic fermentation, this cabernet sauvignon was aged for 20 months in French and Hungarian oak prior to bottling.

Tasting notes:
Intense aromas of tart cherry and bittersweet chocolate with wisps of allspice are complimented by a background of subtle oak. Rich flavors with layers of large, soft tannins interlocking with complex oak tannins for a long, elegant finish.

Cellaring:
While enjoyable now, this 100% Cabernet Sauvignon will continue to improve with proper cellaring for another 5-8 years in the bottle with a plateau of best drinkability from 2015-2020.

Food selection:
This elegant wine will compliment a large array of food dishes but is best with filet, pork loin, and chocolate desserts.